Chili Mac and Cheese (Printable)
A hearty fusion of seasoned beef, beans, and cheesy pasta that bakes to golden perfection.
# What You'll Need:
→ Meats
01 - 1 lb ground beef
→ Vegetables & Beans
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 14 oz canned diced tomatoes
06 - 14 oz canned kidney beans, drained and rinsed
→ Pasta
07 - 8 oz elbow macaroni, uncooked
→ Dairy
08 - 3/4 cup milk
09 - 2 cups shredded cheddar cheese
10 - 1/2 cup shredded mozzarella cheese
→ Spices & Staples
11 - 2 tbsp tomato paste
12 - 1 tbsp chili powder
13 - 1 tsp ground cumin
14 - 1/2 tsp smoked paprika
15 - Salt and black pepper, to taste
16 - 2 tbsp olive oil
17 - 2 cups low-sodium beef broth
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook elbow macaroni according to package directions until al dente. Drain through a colander and set aside.
02 - Heat olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and sauté for 3 minutes until softened and translucent.
03 - Stir in the minced garlic and diced red bell pepper. Continue sautéing for 2 minutes until fragrant.
04 - Add the ground beef to the skillet, breaking it apart with a wooden spoon. Cook until fully browned and no pink remains. Drain any excess fat.
05 - Stir in the chili powder, ground cumin, smoked paprika, salt, and black pepper. Cook for 1 minute to bloom and toast the spices.
06 - Add the tomato paste, canned diced tomatoes, drained kidney beans, and beef broth. Stir thoroughly to combine and bring the mixture to a simmer.
07 - Reduce the heat to medium-low and let the chili simmer uncovered for 10 minutes, allowing the flavors to meld and the sauce to thicken.
08 - Fold in the cooked macaroni, milk, cheddar cheese, and half of the mozzarella. Stir continuously until the cheeses are fully melted and evenly distributed.
09 - Sprinkle the remaining mozzarella over the top. Cover the skillet and let rest off the heat for 2 to 3 minutes until the cheese melts, or place under the broiler for a golden, bubbly crust.
10 - Serve hot, garnished with additional shredded cheese or fresh herbs if desired. Pairs well with a crisp green salad or crusty bread.
# Expert Suggestions:
01 -
- It is the kind of dish that makes everyone go quiet at the table because they are too busy eating to talk.
- You get the deep savory satisfaction of chili and the gooey cheese pull of macaroni in a single pot, which means less washing up.
02 -
- If you add the cheese while the pot is boiling aggressively the sauce will break and turn oily instead of creamy.
- Undercooking the pasta by one minute before adding it saves you from mushy noodles that fall apart when reheated the next day.
03 -
- Reserve a quarter cup of pasta water before draining, it is liquid gold for adjusting the sauce consistency at the end.
- Letting the chili simmer uncovered for the full ten minutes before adding the cheese concentrates the flavor dramatically.